Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Ricotta cream
Pears
To bake
To serve
How it's done
Ricotta cream
Mix the ricotta, honey and cardamom. Fold the whipped cream into the mixture, chill.
Pears
Mix the balsamic, butter and cardamom in a bowl. Add the pears, mix, spread on a baking tray lined with baking paper.
To bake
Approx. 35 mins. in the lower half of an oven preheated to 180 °C. Remove, drizzle the pears with honey, return to the oven for approx. 5 mins.
To serve
Plate up the cream, top with the pears. Combine the balsamic and honey, drizzle on top, sprinkle with the pine nuts.
| Tip: | To make the pine nut brittle, boil 50 g of sugar and 1 tsp of water in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat, mix in the pine nuts. Transfer the caramel to a sheet of baking paper, leave to cool, roughly chop. |
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